Flour Lefse
Source of Recipe
Beatrice Ojkanagas
List of Ingredients
1/4 cup vegetable shortening -- or lard
1 teaspoon salt
2 cups flour
Egg Glaze for Lefse For Breads
1 egg
1 teaspoon salt
2 tablespoons milk
Bring water to a boil in a medium saucepan with shortening and salt. Add flour all at once and stir until very thick. Remove from heat and cool. The mixture should be soft but pliable. Divide into quarters. Divide into quarters again. You should have 16 pieces of dough. Shape each into a ball and then flatten slightly. Preheat an electric skillet or griddle to 375 degrees F. On a lightly floured surface, roll out a ball of dough until paper thin. Use a grooved Lefse rolling pin to get an authentic grid texture, if possible. Cook each circle of dough 1 to 2 minutes on each side until browned in spots. Lefse will be dry but flexible. Stack each Lefse between squares of waxed paper.
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When all Lefse are baked, prepare the glaze by beating all the ingredients together.
Brush the glaze on each Lefse and bake on the griddle until dry.
Roll up and serve with butter and cinnamon-sugar.
To serve later, store loosely wrapped in waxed paper. Lefse will become dry and crisp. Before serving dip in hot water and stack between cloths or sheets of plastic wrap until soft. Brush with soft butter and serve with cinnamon-sugar.
Recipe
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